Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Cranberry Pumpkin Bread
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- #11717
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 cup canned solid-pack pumpkin
1 cup sugar
1/4 cup water
2 large eggs
1/4 cup vegetable oil
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup fresh or frozen cranberries
directions
Preheat oven to 350 degrees F and butter a loaf pan, 8 1/2 x 4 1/2 x 2 3/4 inches.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes.
Turn bread out onto rack and cool completely.
added by
supersalad
nutrition data
204 calories, 6 grams fat, 36 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
January 10, 2006
This recipe was perfect for me. Lower in fat and sugar than most quick bread recipes, it turned out delicious, not too sweet. I doubled the spices, because I like things very flavorful. The bread was moist and well formed. Be sure to use very fresh baking powder!